Pumpkin Chiffon Pie

I promised to share with you a recipe that would remind you of fall and so today I am sharing with you my Nana's Pumpkin Chiffon Pie.

Why make pumpkin pie in the summer when it is traditionally a fall delicacy? 

Because my 9 year old who never specifically asks for a dessert asked if I could make him a pie.

On hand I had everything for pumpkin, all other pie recipes would have required a quick trip to the store.

This recipe makes 2 pies so you, or your child, can be doubly happy.

Mary's Pumpkin Chiffon Pie

3/4 C dark brown sugar
1 envelope unflavored gelatin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
3 slightly beaten egg yolks
3/4 C almond milk
1 1/4 C canned pumpkin
3 egg whites
1/3 C sugar

On medium heat in a sauce pan combine brown sugar, gelatin, salt, and spices. 

Combine the egg yolks and milk and then add to sauce pan.

Stir constantly until mixture comes to a boil.

Remove from heat and stir in pumpkin.

Allow mixture to chill (I put it in the fridge for about an hour).  The mixture should mound slightly when spooned out, that is how you know it is ready.

While the mixture is cooling beat egg whites to soft peaks and then gradually add sugar.

Continue beating until stiff.

Fold into your pumpkin mixture (below is a quick video if you need a visual on how to fold without deflating your egg whites).



Divide your pumpkin mix between two pie shells and cook at 350 degrees for 40 minutes (or until the pie is firm to the touch).

The pie was delicious and just the right amound of spice, just like I remember having at my Nana's house.

Was there a special dessert that you got at your grandmother's house? 

Now that I have made her version I am going to test a little and try a vegan version to see if it comes out as yummy.  If it does I will be sure to share it with you.

Tweet